It was perfect day to laze around the house. We had a nice coffee by the fireplace and basically had no plans but to chill for the rest of the day. For lunch I decided to dish out my Christmas left-overs and noted that I still had some opened cheese. It’s fondue time!
I usually make my fondue using three cheeses in equal parts: gruyere, gouda and emmental. I didn’t have emmental in my fridge so I opted for blue cheese instead. for wine, Ideally, it should be Sauvignon Blanc. I chugged the last drop last night so I had to use Cuvee Blanc.
Grate the cheeses as finely as humanly possible before dropping them to the simmering wine. You can add 1 T butter and 2T of flour just to keep it from getting too sticky. I won’t be needing that for this batch because I am using blue cheese which tend to be runny when heated. Mix well until all the cheese melts. By the way, a fondue pot is ideal, but in this case, my fondue pot is back at the Beast (main house) so I’m using a double boiler. If you don’t have that either, make sure you stir the pot constantly to prevent it from sticking in the bottom.
As you can see, we’ve really been “roughing” it in Fredericksburg. I’m using barbecue skewers in lieu of my fondue skewers that I left at home. It serves the purpose. After some gulps of the perfectly warmed gluhwein, everything seem right again!
